Savory pot roasts are best made a day ahead (w/ recipes)

8:58 PM,
Feb. 5, 2013

Written by

Ron Mikulak

Seasonal cooking is always the most logical and the most satisfying way to cook. And few meals are as archetypical of winter as pot roasts.

National cuisines around the world have versions of pot roast, usually made from tougher cuts of beef, such as the chuck or shoulder, but pork roasts can also be cooked as pot roasts.

Pot roasts are braised, either in a slow oven or on top of the stove over low heat. Braising is a cooking technique used to render to juicy tenderness those tougher, fatty cuts of meat that are strung through with connective tissue, made of collagen. When heated slowly in a moist ...